All That Glitters

Local vendors came together to create a marvelous dessert tableau perfectly fit for spring.

Fabulous dessert buffets have become a wedding reception staple, so we teamed up with Two Sweets Bake Shop, Lee Forrest Design and Dogwood Blossom Stationery to create a sparkling, spring-inspired spread fit for a queen.

Two Sweets owner Terry Smedley—who supplies everything from linens to plates to decorative accents—bakes these glittering goodies from scratch using the freshest ingredients. “Simply put, there is no one else who does what we do,” she says. “Our candies, baked goods and containers are coordinated to each event, including color.” Buffets start at $6.50 per person with the average being around $9.50 per person.

Chocolate-covered Apples
A twist on caramel apples, these Granny Smiths were immersed in a thick coat of white chocolate and then carefully covered in golden sprinkles. The end result radiates opulence (and tastes delicious).

Cake Pops
Made of vanilla cake, these delicious pops were covered in white chocolate and then coated in edible glitter. White chocolate is silkier and lighter than dark chocolate and lends a brighter look to any table design.

Gumballs
Sure to please adults and kids alike, these shiny gold gumballs in classic bubblegum flavor are a fun novelty for the table design. They bring a sense of whimsy to a gourmet spread and can even be strung as necklaces to delight younger guests.

The Cookies
Macarons. Need we say more? This popular dessert always wins guests over. Line up these sweet delicacies (to which Smedley added a hint of citrus) in fine glass trays to make them look never-ending, though they’re sure to run out. “A good macaron should have a slight crunch to the outer shell and should be chewy inside,” says Smedley.

The Oreos were dressed in fine white chocolate and a touch of glitter, a deliciously sinful combination. Smedley believes that consistency is key to creating a cohesive spread.

S’mores
Giant marshmallows covered in iridescent sparkles, dipped in white chocolate, and rolled in sugary graham cracker? We’re in. Says Smedley: “We were able to take a traditionally rustic dessert and, by adding a few designer touches, make it into a dessert that would fit in at a lavish event.”

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